Vegetable and Cheddar Crumble Pie
This recipe for a hearty vegetarian pie may seem a long one, but once the vegetables are prepared, the rest is a breeze. It also reheats brilliantly in the microwave
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INGREDIENTS:
For the filling:
3 medium size organic carrots, peeled and cut into 2cm chunks
2 parsnips, peeled and cut into 2cm chunks
1 butternut squash (about 750g), peeled and cut into 2cm chunks
750g baby new potatoes, larger ones cut in half
1 aubergine, cut into 2cm
2 courgettes, cut into 2cm chunks
5 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
3 cloves garlic, chopped
salt and freshly ground black pepper
1 large red onion, roughly chopped
2 leeks, trimmed and cut into 2cm slices
2 stalks celery, thickly sliced
400ml vegetable stock (Marigold Swiss Boullion Powder is best)
For the crumble:
225g plain flour
2 tsp baking powder
75g cold butter, cut into cubes
100g Cheddar cheese, coarsely grated
150ml soured cream or Greek yogurt
3 tbsp chopped fresh parsley
salt and freshly ground black pepper
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PREPARATION:
1. Preheat the oven to 200C/400F/gas mark 6. Spread the carrots, parsnips, squash, potatoes, aubergine and courgettes in a large roasting tin (or use 2) and drizzle with 3 tbsp of olive oil. Add the dried thyme, oregano, garlic, salt and pepper and toss to coat. Roast for 30-40 minutes or until the vegetables are tender, stirring occasionally.
2. Meanwhile, heat the rest of the oil in a large wok or frying pan. Over a medium high heat, stir-fry the red onion, leeks and celery until soft and beginning to colour. Pour over the vegetable stock, bring to the boil and simmer until reduced by about one quarter.
3. When the oven-roasted vegetables are done, spoon them into a large pie or baking dish and pour over the onion and stock mixture. Set aside while you make the topping.
4. Sift the flour and baking powder into a large mixing bowl and rub in the butter with your fingertips until the texture resembles coarse breadcrumbs. Quickly mix in the Cheddar, soured cream or yogurt, parsley, salt and pepper until just combined - it will be quite a rough and sticky mixture. Pile the crumble on to the pie, return to the oven and bake for 25 minutes.
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PREP/COOK
INFORMATION:
Prep time:
1 hour
Cook time:
25 minutes
Serves: 6
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Source: Terry Farris
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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